The executive chef and owner of Scampo in Boston has a delicious recipe for wings that blend the flavors of the near-east and the heat you've come to expect on game day.

This highly-seasoned buttermilk marinade may be a departure from your tried-and-true wing recipe but of Scampo in Boston swears by it — and after testing it, so do we. Shire suggests you buy the biggest, meatiest wings you can find and allow them to marinate overnight. (We're dealing with some pretty assertive spices here so the wings are going to pick up lots of flavor.) Make sure to keep the cooking oil at a steady 325 degrees to lock all that flavor into a golden, crunchy skin — and if you want to make 'em even tastier, Shire recommends using a blend of cooking oil. Don't be afraid to add some lard, butter, even Crisco. Each cooking oil will bring something new to the dish.

Ingredients

For the chicken:

3 Lbs. chicken wings, tips removed and split at "elbow"

2 quarts peanut oil

For the marinade:

1 quart buttermilk

1 medium onion, diced

3 stalks celery with leaves, sliced into small pieces

1 tbsp. ground coriander seeds

1 tbsp. ground cumin seeds

2 tbsp. celery seed

2 tbsp. celery salt

2 tbsp. madras curry powder

1 tbsp. cayenne pepper

1 tsp. freshly ground black pepper

1 tbsp. kosher salt

Juice and zest of one lemon

For the flour:

3 cups unbleached, all-purpose flour

3 tbsp. kosher salt

2 tbsp. freshly ground black pepper

1 tbsp. cayenne pepper

Instructions

In a bowl large enough to accommodate the chicken wings, whisk seasonings into the buttermilk and let stand 15 to 20 minutes. Add the chicken wings to the buttermilk mixture and let marinate overnight.

Meanwhile, in another bowl, mix the salt, pepper, and cayenne with the flour. Remove the chicken wings from the marinade and drain them. Add the peanut oil to a heavy-walled Dutch oven (or a similar pot or deep fryer) and heat the oil to 325 degrees F.

Dredge the chicken wings in the flour mixture, making sure that the wings are sufficiently coated on all sides. Shake excess flour from wings and carefully add them in batches of five or six to the hot oil. Cook until golden brown, about 10 minutes, and serve with your favorite hot sauce.